11/22/06 Heritage Turkeys

It always baffles me that in most extravagant dinner the majority of us prepare all year, the meal that requires the most effort and timing, and uses the most pots and pans, the main dish, the piece de resistance, Mr. Turkey, is typically selected from what ever grocery store offers the best deal say, a free turkey with a 50 dollar purchase or a coupon that makes the big bird pennies a pound. We would never select a New York steak or a prime rib like we do our Thanksgiving turkey. The bargain basement turkey mindset is changing. Since 2002 catalogs and even select retailers have offered several heritage breeds like the Bourbon Red or American Bronze as alternatives to the typical commercial turkey. While expensive, sometimes over a hundred dollars, more and more people are splurging for a memorable meal. Remember, the key to cooking any turkey and especially a wild or heritage bird is not to overcook it. A tough heritage turkey tastes just as bad as conventional. May your Thanksgiving be filled with family, friends and &.moist turkey!